Premium Agave from the Heart of Altos Sur
Cultivated and harvested in the Southern Los Altos de Jalisco highlands of Mexico, our agave fields are located in the Altos Sur region and span several renowned towns, including Arandas, Valle de Guadalupe, Tepatitlán de Morelos, San Miguel el Alto, San Julián, San Ignacio Cerro Gordo, and Jesús María. These fields sit at an average elevation of 6,700 feet above sea level, where the red soils—rich in iron, clay minerals, and oxygen—combine with temperate, semi-warm, and arid climates to create ideal growing conditions for premium agave. Each location imparts its own distinct terroir, with subtle differences in soil composition, elevation, and microclimate shaping the flavor profile of the agave. This diversity of origin gives our tequila its signature depth, complexity, and sense of place—capturing the true spirit of the land in every bottle.
The Craft of Quality Tequila
Our process begins in the field, where we harvest only mature agave—no younger than five years—to ensure optimal sugar content and full expression of terroir. After removing the leaves, the piñas are carefully transported to our distillery, where they are halved and prepared for cooking.
We use a traditional slow-cooking method with dry steam, applied gently over a minimum of 16 hours. This allows the sugars to hydrolyze gradually, preserving the full complexity and nutritional integrity of the agave.
Once cooked, the agave is transferred to our three-mass mill, where it undergoes a four-step extraction. Water from a deep well is introduced during this stage, and the agave is gently pressed to release its rich juices—containing the essential sugars and compounds that form the foundation of our tequila’s signature character.
The extracted juice is moved to open-top stainless steel vats for fermentation. Over five to eight days, native yeast strains work slowly to transform sugars into alcohol, while producing the unique aromatic and flavor compounds that define our expressions.
Once fermentation is complete and optimal alcohol content is achieved, the must is immediately distilled—either twice or three times, depending on the specific tequila—refining and concentrating the flavors that began in the agave fields of Altos Sur.
From Burgundy to Jalisco: A Collector’s Quest for Tequila with Soul
Rodeo de las Aguas founder Tony Garcia’s journey into fine tequila began at home with his father, long before his formal study of terroir and craftsmanship. In the late 1970s and early ’80s, Garcia’s father did business in Mexico, where clients who owned distilleries often gifted him rare bottles—some of them aged tequilas, a category virtually unknown outside the country at the time. Through these early tastings, shared between father and son, Garcia first discovered the depth and elegance of well-crafted tequila.
This early appreciation laid the foundation for Garcia’s lifelong study of terroir. Over the next two decades, he immersed himself in the world of fine wine, traveling extensively through legendary regions such as Burgundy and Piedmont. These experiences deepened his understanding of how soil, climate, and human touch converge to shape character.
Recognizing that the same principles applied to agave cultivation and tequila production, Garcia partnered with a historic 100-year-old distillery in the Southern Highlands of Jalisco (NOM 1517), working hand-in-hand with master tequilero Álvaro Ramírez. Together, they embarked on a journey of meticulous refinement, crafting tequilas that tell a story of soil, spirit, and time.
The result is a portfolio of award-winning tequilas that honor tradition. Each bottle captures the soul of the land, the artistry of its makers, and the legacy of a passion that began with a father’s shared glass.
